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When cooked slow and low, economical fennel-, coriander-, and rosemary-rubbed pork shoulder turn unctuous. While it's true that the pork may be cooked at a higher temperature for a shorter amount of time, the results just aren't the same.

Feel free to swap this spice rub for your favorite combination. Really, anything goes, especially alongside simple, fluffy cauliflower. This oft-overlooked vegetable is a blank canvas for flavors and the perfect stand-in for potatoes. With the addition of sour cream and cream cheese, it also has a bit of tang. Remember, though, that blending the cauliflower makes all the difference. Mashed cauliflower is good, too, but you won't achieve the same consistency.

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Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.